CN102283360A - Method for processing crispy red date slices - Google Patents
Method for processing crispy red date slices Download PDFInfo
- Publication number
- CN102283360A CN102283360A CN2011102327353A CN201110232735A CN102283360A CN 102283360 A CN102283360 A CN 102283360A CN 2011102327353 A CN2011102327353 A CN 2011102327353A CN 201110232735 A CN201110232735 A CN 201110232735A CN 102283360 A CN102283360 A CN 102283360A
- Authority
- CN
- China
- Prior art keywords
- red date
- crisp
- jujube
- red
- vacuum drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for processing crispy red date slices. The method comprises the following steps of: cleaning red dates, pitting, slicing, refrigerating, taking the refrigerated red date slices out, performing vacuum drying for 1 to 3h under the pressure of between 50 and 600Pa and at the temperature of between 30 and 50 DEG C, and finally sterilizing by microwaves, and performing vacuum packaging. The crispy red date slices are prepared by a method of the combination of refrigeration and vacuum drying, so that the original appearances and shapes of the red date slices are also retained when the original flavor, color and luster, nutrition and crispy mouthfeel of the fruit and vegetable are retained to the greatest extent, and the product is flat, has bright color and luster and moisture absorption resistance, and is short in production period and low in energy consumption.
Description
Technical field
The invention belongs to the fruit processing technique field, relate to the processing method of crisp of a kind of red date.
Background technology
Red date is a kind of medicinal and high fruit of nutritive value, favored by the consumer, contain nutritions such as abundant sugar, vitamin, protein, amino acid and trace element, cyclic adenosine monophosphate and alkaloid, saponin, flavones, especially Vc content is very high, and the laudatory title of natural complex ball is arranged.
Existing drying mode is vacuum frying mostly, and this method is complex process not only, the baking temperature height, and the time is long, and investment is big, and product contains residual grease, energy height, easily generation Kazakhstan flavor; Though the heated-air drying small investment, cost is low, the baking temperature height, and the time is long, and brown stain easily takes place jujube the bitter smell of burning, and the surface is shunk serious, and the nutritional labeling loss is big; Also occurred vacuum freeze drying in recent years, can keep the original color of bright jujube, shape, nutritional labeling is preserved better, but equipment investment is big, and the production cycle is long, the energy consumption height, and the easy moisture absorption of product, frangible, particularly inapplicable for solid jujube tea; Vacuum dehydrating at lower temperature has overcome the shortcoming of above method, and freezingly before dry has not only shortened process time, and has avoided the distortion of dry run raw material, has kept original face shaping.
Summary of the invention
The problem that the present invention solves is to provide the processing method of crisp of a kind of red date, adopt method freezing and that vacuum drying combines to prepare crisp of red date, when farthest having kept the original local flavor of fruits and vegetables, color and luster, nutrition and crunchy sensation, the product appearance shape ratio not flatness of freezing convection drying improves greatly, and has an anti-moisture absorption, with short production cycle, energy consumption is low.
The present invention is achieved through the following technical solutions:
The processing method that a kind of red date is crisp may further comprise the steps:
1) with after the cleaning up red dates, the sheet that thickness is 3～5mm is cut in stoning then;
2) with the jujube sheet freezing 5～12h under-18～-24 ℃ of conditions that cuts;
3) the jujube sheet that freezes being kept flat, is 50～600Pa in vacuum, and 30～50 ℃ of following vacuum drying 1～3h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, pack then.
Described is with complete red and do not feel like jelly, free from insect pests, do not have the fresh jujube that goes rotten and really clean up after, stoning, section then.
The temperature that acts on crisp of red date during described microwave disinfection is 60～80 ℃, and sterilizing time is 30～50s.
Compared with prior art, the present invention has following beneficial technical effects:
1, the processing method of crisp of red date provided by the invention, adopt method freezing and that vacuum drying combines to prepare crisp of red date, the method of carrying out freezing processing before the drying makes raw material keep original shape not change in dry run, and the finished product profile is smooth, and color and luster is vivid; Under the vacuum and low temperature condition, dehydrate simultaneously, heat-sensitive ingredients and the destroyed decomposition of readily oxidizable substance in the in season jujube have been avoided processing, compare various composition losses with the traditional drying method few, the Vc storage rate is high, keeps the due local flavor of former fruits and vegetables, color and luster, nutrition, crisp mouthfeel to the full extent.
2, process of the present invention is not used any chemical addition agent and chemical treatment method, and product storage rate high security height is a kind of dehydrated food of pure natural.Adopt the microwave disinfection penetration power strong, bactericidal effect is good; Adopt that vacuum packaging has been avoided the product oxidation, got damp, secondary pollution.
The specific embodiment
The processing method that red date provided by the invention is crisp adopts freezing and the method vacuum drying combination prepares crisp of red date, when farthest having kept the original local flavor of fruits and vegetables, color and luster, nutrition and crunchy sensation, product is smooth, have anti-moisture absorption, with short production cycle, energy consumption is low.The present invention is described in further detail below in conjunction with specific embodiment, and the explanation of the invention is not limited.
Embodiment 1
The processing method that a kind of red date is crisp may further comprise the steps:
1) select that profile is neat, color and luster nature, free from insect pests, the nothing long jujube in fresh Lingwu that does not feel like jelly that goes rotten is raw material, with running water flushing 2～3 times, remove the dirt on jujube fruit surface as far as possible, reduce residues of pesticides and harmful substance, artificial then or mechanical stoning, and further reject the disease and pest fruit, be cut into the sheet that thickness is 3～5mm at last;
2) the jujube sheet that cuts is put into refrigerator and cooled at once and freeze, under-18～-24 ℃ of conditions, freezing 5～12h;
3) the jujube sheet taking-up that freezes being lain on the net dish, is 50～600Pa in vacuum then, and 30～50 ℃ of following vacuum drying 1.5～2h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, regulate the power of microwave generator, the temperature that acts on crisp of red date when making microwave disinfection is 60～70 ℃, and sterilizing time is 30s, adopt the Polythene Bag packing after the sterilization rapidly, adopt the vacuum sealer envelope.
Embodiment 2
The processing method that a kind of red date is crisp may further comprise the steps:
1) select that profile is neat, color and luster nature, free from insect pests, the nothing fresh Lingwu circle jujube that does not feel like jelly that goes rotten is raw material, with running water flushing 2～3 times, remove the dirt on jujube fruit surface as far as possible, reduce residues of pesticides and harmful substance, artificial then or mechanical stoning, and further reject the disease and pest fruit, be cut into the sheet that thickness is 5mm at last;
2) the jujube sheet that cuts is put into refrigerator and cooled at once and freeze, under-24 ℃ of conditions, freezing 6h;
3) the jujube sheet taking-up that freezes being lain on the net dish, is 200～600Pa in vacuum then, and 40～50 ℃ of following vacuum drying 2.5h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, regulate the power of microwave generator, the temperature that acts on crisp of red date when making microwave disinfection is 70 ℃, sterilizing time is 40s, adopts the Polythene Bag packing after the sterilization rapidly, adopts the vacuum sealer envelope.
Embodiment 3
The processing method that a kind of red date is crisp may further comprise the steps:
1) select that profile is neat, color and luster nature, free from insect pests, nothing fresh beach, the Yellow River jujube jujube that does not feel like jelly that goes rotten is raw material, with running water flushing 2～3 times, remove the dirt on jujube fruit surface as far as possible, reduce residues of pesticides and harmful substance, artificial then or mechanical stoning, and further reject the disease and pest fruit, be cut into the sheet that thickness is 3mm at last;
2) the jujube sheet that cuts is put into refrigerator and cooled at once and freeze, under-18 ℃ of conditions, freezing 5h;
3) the jujube sheet taking-up that freezes being lain on the net dish, is 400～600Pa in vacuum then, and 30～40 ℃ of following vacuum drying 1.5h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, regulate the power of microwave generator, the temperature that acts on crisp of red date when making microwave disinfection is 60 ℃, sterilizing time is 40s, adopts the Polythene Bag packing after the sterilization rapidly, adopts the vacuum sealer envelope.
Embodiment 4
1) select that profile is neat, color and luster nature, free from insect pests, nothing fresh beach, the Yellow River jujube jujube that does not feel like jelly that goes rotten is raw material, with running water flushing 2～3 times, remove the dirt on jujube fruit surface as far as possible, reduce residues of pesticides and harmful substance, artificial then or mechanical stoning, and further reject the disease and pest fruit, be cut into the sheet that thickness is 4mm at last;
2) the jujube sheet that cuts is put into refrigerator and cooled at once and freeze, under-24 ℃ of conditions, freezing 7h;
3) the jujube sheet taking-up that freezes being lain on the net dish, is 500～600Pa in vacuum then, and 40～50 ℃ of following vacuum drying 2h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, regulate the power of microwave generator, the temperature that acts on crisp of red date when making microwave disinfection is 60～70 ℃, and sterilizing time is 45s, adopt the Polythene Bag packing after the sterilization rapidly, adopt the vacuum sealer envelope.
Claims (3)
1. the processing method of crisp an of red date is characterized in that, may further comprise the steps:
1) with after the cleaning up red dates, the sheet that thickness is 3～5mm is cut in stoning then;
2) with the jujube sheet freezing 5～12h under-18～-24 ℃ of conditions that cuts;
3) the jujube sheet that freezes being kept flat, is 50～600Pa in vacuum, and 30～50 ℃ of following vacuum drying 1～3h obtain crisp of red date;
4) with crisp sterilization under microwave of vacuum drying red date, pack then.
2. the processing method that red date as claimed in claim 1 is crisp is characterized in that, described is with complete red and do not feel like jelly, free from insect pests, do not have the fresh jujube that goes rotten and really clean up after, stoning, section then.
3. the processing method that red date as claimed in claim 1 is crisp is characterized in that, the temperature that acts on crisp of red date during described microwave disinfection is 60～80 ℃, and sterilizing time is 30～50s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102327353A CN102283360A (en) | 2011-08-15 | 2011-08-15 | Method for processing crispy red date slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102327353A CN102283360A (en) | 2011-08-15 | 2011-08-15 | Method for processing crispy red date slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102283360A true CN102283360A (en) | 2011-12-21 |
Family
ID=45330339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102327353A Pending CN102283360A (en) | 2011-08-15 | 2011-08-15 | Method for processing crispy red date slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283360A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
| CN104026505A (en) * | 2014-05-28 | 2014-09-10 | 浙江理工大学 | Processing method of diospyros zhejiangensises |
| CN104187473A (en) * | 2014-08-27 | 2014-12-10 | 张宝成 | Health product of fruits and vegetables and preparation method thereof |
| CN104187485A (en) * | 2014-07-07 | 2014-12-10 | 陕西科技大学 | Yam crisp chip processing method |
| CN104381896A (en) * | 2014-11-27 | 2015-03-04 | 陕西科技大学 | Preparation method of purely natural ultrafine apple powder |
| CN104664272A (en) * | 2015-02-06 | 2015-06-03 | 刘玉芳 | Preparation method of crispy kumquat chips |
| CN105029276A (en) * | 2015-07-29 | 2015-11-11 | 石河子大学 | Method of processing red date paste slice |
| CN105124467A (en) * | 2015-09-18 | 2015-12-09 | 石河子大学 | Method for processing jujube paste slice |
| CN106174110A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of red date sausage and preparation method thereof |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN106942664A (en) * | 2017-03-31 | 2017-07-14 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN108056417A (en) * | 2017-12-11 | 2018-05-22 | 早康枸杞股份有限公司 | A kind of processing method of fresh and crisp lyophilized jujube and jujube piece |
| CN108902291A (en) * | 2018-05-30 | 2018-11-30 | 浙江大学 | The energy-saving processing method of fresh dates crisp chip |
| CN109329803A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of ash jujube shortcake |
| CN109601922A (en) * | 2019-02-20 | 2019-04-12 | 山东百枣纲目生物科技有限公司 | A method of use is freezed and clearance-type humid heat treatment produces coffee-like nutritional jujube |
| CN110338436A (en) * | 2018-04-03 | 2019-10-18 | 蔡明宪 | Vegetables and fruits drying system |
-
2011
- 2011-08-15 CN CN2011102327353A patent/CN102283360A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 《食品工业科技》 20110301 许牡丹等 枣片的预处理及干燥方式研究 第244-247页 1-3 第32卷, 第3期 * |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300375B (en) * | 2013-06-27 | 2014-06-11 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
| CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
| CN104026505A (en) * | 2014-05-28 | 2014-09-10 | 浙江理工大学 | Processing method of diospyros zhejiangensises |
| CN104187485A (en) * | 2014-07-07 | 2014-12-10 | 陕西科技大学 | Yam crisp chip processing method |
| CN104187473A (en) * | 2014-08-27 | 2014-12-10 | 张宝成 | Health product of fruits and vegetables and preparation method thereof |
| CN104381896A (en) * | 2014-11-27 | 2015-03-04 | 陕西科技大学 | Preparation method of purely natural ultrafine apple powder |
| CN104664272B (en) * | 2015-02-06 | 2018-03-23 | 刘玉芳 | The preparation method of cumquat crisp chip |
| CN104664272A (en) * | 2015-02-06 | 2015-06-03 | 刘玉芳 | Preparation method of crispy kumquat chips |
| CN105029276A (en) * | 2015-07-29 | 2015-11-11 | 石河子大学 | Method of processing red date paste slice |
| CN105124467A (en) * | 2015-09-18 | 2015-12-09 | 石河子大学 | Method for processing jujube paste slice |
| CN105124467B (en) * | 2015-09-18 | 2019-03-12 | 石河子大学 | The method for processing jujube paste piece |
| CN106174110A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of red date sausage and preparation method thereof |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN106942664A (en) * | 2017-03-31 | 2017-07-14 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN106942664B (en) * | 2017-03-31 | 2019-07-26 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN106819986B (en) * | 2017-03-31 | 2019-07-26 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN108056417A (en) * | 2017-12-11 | 2018-05-22 | 早康枸杞股份有限公司 | A kind of processing method of fresh and crisp lyophilized jujube and jujube piece |
| CN110338436A (en) * | 2018-04-03 | 2019-10-18 | 蔡明宪 | Vegetables and fruits drying system |
| CN108902291A (en) * | 2018-05-30 | 2018-11-30 | 浙江大学 | The energy-saving processing method of fresh dates crisp chip |
| CN109329803A (en) * | 2018-10-30 | 2019-02-15 | 伽师县西域果业有限公司 | A kind of preparation method of ash jujube shortcake |
| CN109601922A (en) * | 2019-02-20 | 2019-04-12 | 山东百枣纲目生物科技有限公司 | A method of use is freezed and clearance-type humid heat treatment produces coffee-like nutritional jujube |
| CN109601922B (en) * | 2019-02-20 | 2022-04-15 | 山东百枣纲目生物科技有限公司 | Method for producing coffee-colored nutritional jujube by adopting freezing and intermittent damp-heat treatment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283360A (en) | Method for processing crispy red date slices | |
| CN104082694B (en) | A kind of production method of dried mango | |
| CN101869133B (en) | Method for preparing peach crisps by microwave vacuum drying | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN104757459A (en) | Crisp lotus root slice and preparation method of crisp lotus root slice | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102067932A (en) | Preparation method of low-sugar fully-preserved wild kiwiberries | |
| WO2019165771A1 (en) | Dried fresh jujube chips and energy-saving processing technique for differential-pressure explosion puffing drying | |
| CN104872564A (en) | Preparation method of non-fried puffed Hanfu apple crisp slices | |
| AU2020201318B1 (en) | Manufacturing method of high-brittleness mashed potato chips with red rose petals | |
| CN103005400A (en) | Preparation method of seasoned ready-to-eat lentinus edodes | |
| CN104642824A (en) | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN106259861A (en) | A kind of light freezing fresh-keeping method of Caulis Bambusae Germinatus | |
| CN104686957A (en) | Puffing papaya and preparation method thereof | |
| CN105661404A (en) | Dried astringent persimmon processing method | |
| CN106387740A (en) | Processing method of kiwifruit crisp slices | |
| CN103315241A (en) | Preparation method of canned pear in syrup | |
| CN109303301A (en) | A kind of instant jujube tremella lotus seeds cake and preparation method thereof | |
| CN102058105B (en) | Method for improving and conditioning quality of spiced duck tongues | |
| CN103461634A (en) | Preparation method of pleurotus eryngii snow cake | |
| CN105638864A (en) | Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment | |
| CN102742804A (en) | Instant perilla leaf flavored cucumber vegetable | |
| CN101744196A (en) | Method for manufacturing crispy medlar | |
| CN101836671A (en) | Method for processing crispy fresh jujube |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111221 |